3. Woods used for furniture and building 4. Food materials in various stages of preparation, such as sugar, spices, cereals, tea, coffee, cocoa 5. Fruit canned by the pupils 6. Designs for wall-paper, linoleum, dishes, etc., made by the pupils. Other illustrative material in the form of charts showing the comparative values of the common foods, or illustrating cuts of meat or different kinds of vegetables and fish, will be found to aid greatly in making the teaching effective. There are few of these to be obtained, but home-made ones may be prepared from cuts in bulletins and magazines. Pictures illustrating the production and manufacture of food may also be mounted and used. BOOK-CASE Book shelves should be provided, where a small library of books bearing on the various phases of the subject may be kept, together with the Government Bulletins and some well-chosen periodicals and magazines. These may be selected from the _Catalogue of Books_ which has been prepared by the Department of Education. UTENSILS In regard to the selection of small articles required, such as dishes and utensils of various kinds, the greatest care should be exercised. This part of the equipment can be exactly duplicated by the pupils in their homes, and in this way may be of educational value to the community. The cooking and serving dishes should combine quality, utility, and beauty. It is not economy to buy cheap utensils. As far as possible, they should be chosen with smooth, curved surfaces, as seams and angles allow lodging places for food and make the cleaning difficult. Everything should be of good quality, the latest of its kind that has been approved, and, at the same time, have a shape and colour that is artistic. It is wise to buy from stock which can be duplicated if breakages occur, so that the equipment may be kept uniform. For individual work the utensils should not be too large. Coloured granite ware is best for most of the cooking dishes. Where tin is necessary, it should be of a good quality. Crockery is desirable for some bowls, jars, and serving dishes. Spoons and serving forks should be of Nevada silver, and knives of the best steel with well-made wooden handles. The cost of this part of the equipment and the number of articles purchased must of course depend on the funds available. The following list is intended to give what is really desirable in a specially equipped room, at prices which are a fair average. EQUIPMENT FOR TWENTY-FOUR PUPILS I. CLASS TABLE 1. UTENSIL DRAWER: